Pepperpot (Guyanese)
The cassareep treasure: pepperpot — beef, pork and oxtail simmered for days in cassareep (bitter cassava syrup) with cinnamon, cloves, orange peel and fiery wiri wiri peppers — Guyana's Christmas national dish, kept alive on the stove and reheated daily.
What it is
The cassareep treasure: pepperpot — beef, pork and oxtail simmered for days in cassareep (bitter cassava syrup) with cinnamon, cloves, orange peel and fiery wiri wiri peppers — Guyana's Christmas national dish, kept alive on the stove and reheated daily. Ingredients: beef, pork, oxtail or cow heel, cassareep, cinnamon sticks, cloves, brown sugar, orange peel, wiri wiri peppers, thyme. Recipe: 1) Brown the meats. 2) Add cassareep, spices and water; simmer low. 3) Cook for hours; rest overnight (the pot traditionally never empties at Christmas). 4) Serve with thick white bread or rice, reheated daily (cassareep preserves it). Serve: Christmas morning in Georgetown homes. Flavor: dark, sweet-spiced, deep. History: pepperpot is Amerindian heritage (the cassareep is the Arawak preservation genius) — Guyana's most famous dish. See also: Cook-Up Rice, Metemgee.
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World Cuisines
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